- 1 pound baby bok choy
- 4 teaspoons vegetable oil
- 2 garlic cloves, chopped
- 1 teaspoon minced fresh ginger
- 5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
- 7 ounces silken tofu, cut into 3/4-in. cubes
- 1/4 teaspoon pepper
- 2 tablespoons Shaoxing rice wine* or dry sherry
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
How to Make It
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes. Toss tofu with 1/4 tsp. pepper and stir-fry tofu until it softens and starts to look custardy, 2 to 3 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, salt, and remaining pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
*Find at well-stocked grocery stores, Asian markets, and online.